Description
These Lemon Sugar Cookies are soft, chewy, and bursting with bright citrus flavor, perfect for brightening any day. This easy one-bowl recipe requires no chilling, making it a quick and family-friendly treat that delivers a perfect balance of sweetness and lemon zest in every bite.
Ingredients
Dry Ingredients
- 1⅓ cups all-purpose flour (167g)
- ¼ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
Wet Ingredients
- 1 stick unsalted butter, softened (½ cup)
- ¾ cup granulated sugar (160 g)
- 1 Tbsp brown sugar (18 g)
- 1 tsp vanilla extract
- 1 large egg yolk, room temperature
- 2-3 Tbsp lemon zest
Optional Coating
- ¼ cup granulated sugar, for rolling
Instructions
- Preheat Oven: Preheat your oven to 350°F (177°C) to ensure it’s at the right temperature when your cookies are ready to bake.
- Prepare Dry Ingredients: In a small bowl, whisk together the flour, baking soda, baking powder, and salt until evenly combined to ensure consistent leavening throughout the dough.
- Cream Butter and Sugars: In a medium bowl, use a hand or standing mixer to cream the softened butter with the brown sugar and ¾ cup granulated sugar until the mixture is light and fluffy, about 2-3 minutes. This step incorporates air for a tender cookie.
- Add Flavor and Egg: Beat in the egg yolk, lemon zest, and vanilla extract until fully combined, which adds moisture and bright citrus flavor to the dough.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined. Avoid over-mixing to keep the cookies tender. Optionally, chill the dough for 30 minutes to help cookies keep their shape.
- Form and Coat Cookies: Roll the dough into approximately 1½ inch balls or use a 1½ tablespoon cookie scoop. If desired, roll each ball in the reserved granulated sugar for extra sweetness and texture. Place cookies about 2 inches apart on a parchment-lined baking sheet.
- Bake: Bake the cookies for 9-11 minutes until edges are set and lightly golden. The centers will remain soft and chewy.
- Cool and Store: Allow cookies to cool on the baking sheet before transferring them to a wire rack. Store completely cooled cookies in an airtight container at room temperature or freeze to preserve freshness.
Notes
- Use all-purpose flour for best texture. If doubling the recipe, measure ingredients carefully for consistent results.
- Chilling the dough for 30 minutes is optional but helps control spreading for thicker cookies.
- The sugar coating is optional but adds a delightful slight crunch and extra sweetness on the outside.
- Softening butter to room temperature is key for proper creaming with sugar.
